EP0028113B1 - Verfahren zum Pökeln von Fleisch, Bereitung von Pökellake und Zutat für Fleischpökellaken - Google Patents

Verfahren zum Pökeln von Fleisch, Bereitung von Pökellake und Zutat für Fleischpökellaken Download PDF

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Publication number
EP0028113B1
EP0028113B1 EP19800303695 EP80303695A EP0028113B1 EP 0028113 B1 EP0028113 B1 EP 0028113B1 EP 19800303695 EP19800303695 EP 19800303695 EP 80303695 A EP80303695 A EP 80303695A EP 0028113 B1 EP0028113 B1 EP 0028113B1
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EP
European Patent Office
Prior art keywords
sodium
alkali metal
curing
meat
hexametaphosphate
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Expired
Application number
EP19800303695
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English (en)
French (fr)
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EP0028113A2 (de
EP0028113A3 (en
Inventor
Eugene Brotsky
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Stauffer Chemical Co
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Stauffer Chemical Co
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Publication of EP0028113A2 publication Critical patent/EP0028113A2/de
Publication of EP0028113A3 publication Critical patent/EP0028113A3/en
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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/02—Preserving by means of inorganic salts

Definitions

  • the present invention relates to an improved process for preparing phosphate-containing nitrite cured meats having a lower residual nitrite level.
  • the pickle solution usually contains salt (NaCI), sugar, a nitric oxide source such as sodium nitrite or sodium nitrate, an alkaline polyphosphate salt such as sodium tripolyphosphate, sodium pyrophosphate or disodium phosphate. Other materials such as spices can be present in the curing mixture. Salts of ascorbic acid or isoascorbic acid have been found to be useful in the pickle to accelerate the formation of cured meat pigments.
  • the addition of the phosphate salt to the pickle solution substantially improves the yield of the cured meat product after cooking.
  • the phosphate has the ability to bind the water or solution protein in the meat so that it does not readily escape during cooking.
  • the resultant cooked product is more juicy, has a higher yield and is tender and with superior appearance because of reduced shrinkage during cooking.
  • the nitrite salt has proven to be unique inasfar as cured meat preservation, flavor and development is concerned. It is known that the nitrite has a preservative action which is specifically active against particular r food spoiling organisms of the species Clostridium and Salmonella and particularly, C. botulinum. The nitrite also has the distinctive function of reacting with the pigments myoglobin and hemoglobin present in the pork, converting them to their nitrosyl derivatives giving bacon its characteristic color.
  • the active ingredient is not the nitrite per se but nitric oxide which is obtained on the breakdown of the nitrite.
  • the nitric oxide is apparently responsible both for the color and preservation effects attributed to the nitrite.
  • the breakdown reaction from nitrite to nitric oxide is favored by acidic pH.
  • the benefits of the nitrite have been offset by the recent discovery that minute amounts of undesirable nitrosamines may occur in bacon which has been cooked by methods in which the fats reach relatively high h temperatures.
  • the cooked or fried product can contain the material N-nitrosopyrrolidine, a compound known to be a carcinogen as well as the carcinogenic compound dimethylnitrosamine. Numerous studies have been undertaken regarding methods for overcoming this problem.
  • U.S. Patent No. 4,079,153 suggest suppressing the nitrosamine formation by the use of 1,2-dihydroquinilone.
  • U.S. Patent No. 3,966,974 suggests the use of organic nitrites which have lower temperatures of volatility.
  • the preservation effect of the nitrite or nitric oxide is that of a non-growth compound. Botulinum spores are destroyed upon germinating as long as the compound is in their midst thereby preventing formation of the botulism toxin. As soon as the nitrite is removed, any remaining spores can continue their germination process.
  • the U.S. government presently assumes that a pound of bacon will be fried in the home after three weeks of the time of its curing. In order to cure a bacon product, it is necessary to achieve a high level of nitrite during curing. It is desirable to then reduce the nitrite level to a sufficiently low level during the holding period such that the frying of the bacon under such low levels of nitrite would not be a substantial health hazard.
  • the preferred pickle solutions of the prior art contain alkaline phosphates.
  • the alkalinity was desirable to prevent the breakdown of the nitrite into nitric oxide while the pickle solution was in the tank.
  • the use of alkaline polyphosphate acts to stabilize the nitrite in the pickle.
  • the admixture of a nitrite solution with an acidic compound would cause the immediate formation of the nitric oxide which would evolve from the tank. This has occurred in using sodium acid pyrophosphate or a large amount of sodium hexametaphosphate.
  • the nitrite must be stable in the pickle but break down to form the nitric oxide in the meat to accomplish its purpose.
  • the alkalinity of sodium tripolyphosphate is such that the natural pH of the meat of 5.8 would be elevated and the meat would not be sufficiently acid to promote the rapid degradation of the nitrite to nitric oxide. Large nitrite residuals would, therefore, remain in the meat at the time of cooking.
  • FR-A-1,580,938 discloses a particulate composition which is suitable for use in meat curing which contains a substantially non-reverted alkali metal (preferably sodium) tripolyphosphate and an alkali metal (preferably sodium) hydroxide. It may contain an alkali metal nitrate and/or nitrite and also sodium chloride.
  • US-A-2,824,809 discloses a method of curing meat using a salt brine containing a dialkali metal (preferably disodium) phosphate and a linear alkali metal (preferably sodium) phosphate polymer.
  • a dialkali metal preferably disodium
  • a linear alkali metal preferably sodium
  • the present invention provides a method for preparing cured bacon from pork bellies characterised in that it comprises contacting the pork bellies with a stable curing solution comprising an alkali metal hexametaphosphate, an alkali metal chloride, a soluble nitric oxide-forming compound, a colour enhancing agent which is selected from ascorbic acid, erythorbic acid (isoascorbic acid) or salts thereof and mixtures thereof, and sodium carbonate or bicarbonate, the pH of the bellies after contact being about equivalent to the natural pH of the bellies.
  • a stable curing solution comprising an alkali metal hexametaphosphate, an alkali metal chloride, a soluble nitric oxide-forming compound, a colour enhancing agent which is selected from ascorbic acid, erythorbic acid (isoascorbic acid) or salts thereof and mixtures thereof, and sodium carbonate or bicarbonate, the pH of the bellies after contact being about equivalent to the natural pH of the bellies.
  • cured meat and cured meat products in particular bacon
  • a stable pickle containing an alkali metal, in particular sodium, hexametaphosphate, an alkali metal chloride, in particular salt (NaCI), a nitric oxide source, such as an alkali metal nitrite, and an alkalizing agent (sodium carbonate or bicarbonate) such that the pH of a typical pickle before its use is within the range of from about 5.0 to about 5.5 and after use, the pickle has a pH within the range of from about 5.5 to about 6.5.
  • the alkalizing agent reduces nitrite degradation caused by an acidic reacting phosphate as sodium hexametaphosphate thereby forming a stable pickle.
  • a method for the preparation of an aqueous stable curing solution comprising an alkali metal chloride, a soluble nitric oxide-forming compound, a colour enhancing agent as defined above and an alkaline phosphate, characterised in that one substitutes for the alkaline phosphate in the aqueous solution, either before, during or after addition of the other ingredients, a dry blend selected from (A) 93% to 97% sodium hexametaphosphate and 3 to 7% sodium bicarbonate, and (B) 75 to 85% sodium hexametaphosphate, 7 to 13% sodium acid pyrophosphate and 7 to 13% sodium bicarbonate, the percentages under subsections (A) and (B) totalling substantially 100% based on the weight of the components recited in these subsections. _
  • a method for preparing cured bacon having low residual nitrite levels characterised in that it comprises contacting pork bellies with an aqueous curing solution comprising from 10 to 20% sodium chloride, from 0.05 to 0.15% soluble nitric oxide-forming composition, a colour enhancing agent as defined above and from 2.0 to 4.5% of a composition selected from (A) from 93 to 97% sodium hexametaphosphate and from 3 to 7% sodium bicarbonate, and (B) from 75 to 85% sodium hexametaphosphate, from 7 to 13% sodium acid pyrophosphate, and from 7 to 13% sodium bicarbonate, the percentages relative to the curing solutions being by weight based on the total weight of the aqueous solution, the percentages under subsections (A) and (B) totalling substantially 100% based on the weight of the components recited in these subsections.
  • a stable meat curing solution additive characterised in that it comprises from 75 to 85% alkali metal hexametaphosphate, from 7 to 13% alkali metal acid pyrophosphate, and from 7 to 13% alkali metal bicarbonate, the percentages totalling substantially 100%, by weight, based on the total weight of the ingredients recited, the additive being added to an aqueous solution of an alkali metal chloride, a colour enhancing agent as defined above and a soluble nitric-oxide forming compound to form an aqueous stable curing solution.
  • the pH of alkaline phosphate-treated meat is generally from 0.3 pH units above the natural pH of the meat, whereas the pH of the meat treated with the disclosed invention is about equivalent to that of the natural meat, within 0.2 pH units of the meat pH.
  • the preferred pickle solutions contain an appropriate amount of 95% sodium hexametaphosphate and 5% sodium bicarbonate or 80% sodium hexametaphosphate, 10% sodium bicarbonate and 10% sodium acid pyrophosphate, for example, in addition to the other ingredients of the pickle.
  • Sodium hexametaphosphate is considered a misnomer inasmuch as it is neither a metaphosphate nor does it have six units.
  • Sodium hexametaphosphate is a medium chain length polymeric phosphate of the type: and X represents individually hydrogen or an alkali metal including ammonium and preferably sodium or potassium.
  • N ave represents an average chain length between about not less than 5 and generally not more than about 25.
  • the average chain length as employed herein is intended to represent a statistical average chain length or indication of the number of recurring units linked together comprising the anionic species. Such an average is determined by titration as described in Van Wazer et al., Analytical Anal. Chem. 26, 1755-9 (1954).
  • the alkali metal acid pyrophosphate can either be sodium or potassium though the sodium acid pyrophosphate is preferred.
  • the alkalizing agent is sodium carbonate or bicarbonate which will effectively adjust the pH of the pickle solution to the point desired, preferably sodium bicarbonate.
  • the use of sodium bicarbonate is particularly preferred in combination with sodium hexametaphosphate to assist in its dissolution.
  • the sodium bicarbonate when added as part of a dry mix with sodium hexametaphosphate to an aqueous solution effervesces causing a churning action which assists in dissolving the sodium hexametaphosphate.
  • Other alkalies can also be used though good manufacturing methods are required to dissolve the sodium hexametaphosphate and prevent the taffy formation of wetted sodium hexametaphosphate from occurring in the tank. Taffy formation can usually be avoided by vigorous agitation.
  • nitric oxide-forming compounds which are effective for the purposes of the present invention can be organic or inorganic nitrites or nitrates as is well known to one skilled in the art.
  • the nitric oxide forming compound is sodium nitrite, though blends of sodium nitrite and sodium nitrate can also be used.
  • Organic nitrites such as the C 2 -C S alkyl nitrites and specifically, butyl nitrite, can also be used.
  • the pickle can contain other ingredients normally used for that purpose such as sugar, dextrose, spices and contains a colour enhancing agent which is selected from ascorbic acid, erythorbic acid (isoascorbic acid) or salts thereof and mixtures thereof.
  • composition of the present invention can be provided to the meat packer as a dry powder which, after mixing with water, forms a pickle containing all of the ingredients normally found in a pickle, it is generally preferred to provide the meat packer with a combination of alkalizing agents and phosphates. This allows the meat producer to use his own pickle formulation and blend of spices. A sufficient amount of sodium hexametaphosphate and alkalizing agent are required to be added to a pickle to maintain the natural pH of the meat and provide the desired water binding characteristics. As indicated above, this is preferably accomplished by a blend of from about 93% to about 97% sodium hexametaphosphate and from about 3% to about 7% sodium bicarbonate.
  • the foregoing percentages totalling 100% based on the weight of the components recited for the blend or the second composition.
  • the foregoing blends can be made with the corresponding potassium salts and blends of the sodium and potassium salts. These composition can be prepared as dry powders and furnished to the meat processorto be added to his pickle, before, during or after the addition of the other ingredients of the pickle.
  • compositions of the present invention upon dissolution in water to form the pickle solution can be applied to the meat by soaking or injection.
  • a combination of these procedures can also be used.
  • the meat can be soaked in the pickle for a sufficient time to permit the diffusion of the solution throughout the meat.
  • the pickle solution can be pumped through the vascular system of the meat or injected directly into the muscle by the use of plurality of needles. After pumping or injection, the meat may be given a soaking period in the pickle.
  • the amount of pickle solution incorporated into the meat generally ranges from about 8% to about 20%. These amounts are subject to wide variation depending on the choice of the meat processor.
  • the process of the present invention is particularly adapted to the curing of whole skeletal meat in contrast to comminuted meat which can also be cured in accordance with the present invention.
  • the pickle can be directly admixed with a comminuted meat system.
  • the invention is particularly adapted to the curing of bacon because of the amounts of nitrite used and the fact that it is ultimately fried.
  • Meat in accordance with the present invention may be processed using standard techniques presently in use relating to storage, cooling, rate of injection, handling, tumbling and the like.
  • the only change required is that these dry blends are added to the aqueous pickle at any convenient time prior to pumping in order to provide the necessary amount of phosphate in the pickle.
  • the amount of these compositions actually used is such as to add about 0.25 to 0.45 percent residual phosphate salt to the meat.
  • a curing operation is effected at a temperature of from about 1.6-55°C.
  • the temperature of curing is preferably selected on the basis of the type of mixture and meat which is being used. To minimize microbial growth, it is preferred to employ a curing temperature within the range of about 1.67-15.6°C.
  • following the injection or blending of the pickled solution into the meat it may be immediately subjected to smoking or cooking treatment. However, for commercial practice, it is preferred that following the curing treatment the meat is allowed to stand for at least one day and up to one week in order to insure adequate distribution of the curing solution through the meat. After the meat is cured, it is smoked in the usual manner by subjecting the same to a temperature of from about 48°C. to about 82°C.
  • the meat may be boned and placed in a can, mold or fibrous container and cooked to an internal temperature sufficient to coagulate the meat protein.
  • the bacon can be smoked as a side or slab or the meat can be sliced prior to smoking.
  • the amount of residual nitrite as used herein is determined by A.O.A.C. method 24.037 and 24.038 modified by adjusting the pH of the nitrite-containing solution extracted from the meat to neutral to minimize loss of nitrite during extraction.
  • a period of three weeks has been set by the U.S. Government as a minimum length of time it takes for bacon to go from the curing floor to the frying pan. Results are reported on that basis. '
  • the curing effect was shown in a model system. 45.5 kilograms of fresh pork bellies (15) ranging in size from 2.27 to 3.55 kilograms were ground through a grinder having a plate with 0.95 centimeter openings. Samples each containing 4085 grams of ground pork bellies were mixed with a pickle in a Hobarf rm mixer for 4-1/2 minutes at speed No. 1. A bulk pickle of the following composition was prepared: 430 milliliters of nitrite free pickle were removed for Examples 1 and 2. Then 6.96 grams (0.126%) sodium nitrite dissolved in about 20 milliliters water were added to the remaining pickle.
  • Example 3 The 430 grams of nitrite free pickle were divided into two 215 grams samples. A 4086 gram sample of meat was divided into two 2043 grams sample. In Example 1, the 215 milliliters of pickle were blended with 2043 grams of meat to provide a control with no nitrite and no phosphate. The remaining pickle and meat were mixed together with 8.8 grams of dry sodium tripolyphosphate to provide Example 2 having no nitrite with phosphate. A third sample with nitrite and no phosphate (Example 3) was prepared by mixing 215 milliliters of the nitrite containing pickle with 2043 grams of meat. The remaining examples were prepared by blending 430 milliliters of nitrite containing pickle, 4086 grams of chopped pork bellies and 17.6 grams of a dry phosphate additive as set forth in the table below:
  • Each sample was then tightly packed in a stainless steel pan to a thickness of about 3.8 centimeters using another pan as a compressor.
  • the samples were subjected to 2 vacuum cycles to remove air voids, compressed again and chilled overnight at 1.67°C.
  • the samples were heat processed in a smokehouse using the following temperature schedule.
  • Example 1 After cooking, the samples were held in a cooled room at 1.67°C. Samples were sliced on a commercial slicer at setting 10. A portion of each sample was tested for nitrite concentration. The average residual nitrite level of a no nitrite/no phosphate sample (Example 1 ) and no nitrite/sodium tripolyphosphate sample (Example 2) was subtracted from the gross nitrite readings of Examples 3-9 to obtain the residual nitrite for each sample. The pH's of the cured meat samples were also taken. The following results were obtained.
  • Example 8 and 9 provide nitrite residuals and pH values similar to the no-phosphate sample (Example 3) and significantly less than those provided by the alkaline phosphates (Examples 4, 5 and 6).
  • Sodium hexametaphosphate (Example 7) provides the most rapid nitrite but its pickle solutions are not stable as shown later in Examples 16 ⁇ 24. Since the U.S. government has indicated that bacon is generally cooked after three weeks from its date of packing, the nitrite levels of bacon prepared in accordance with the present invention would be low enough to prevent substantial formation of nitrosamine but still retain color, flavor and bacterial inhibition characteristics of the nitrite.
  • a pickle solution was prepared by dissolving 18.56 kg salt (NaCI), 6.98 kg sugar, 2.84 kg of a commercial phosphate blend of about 75% sodium tripolyphosphate and about 25% sodium hexametaphosphate or 2.84 kg of a blend of about 95% sodium hexametaphosphate and about 5% sodium bicarbonate in 112.88 kg water. After holding the pickle overnight at 1.67°C., 113.2 gms sodium nitrite and 509.4 gms sodium erythorbate dissolved in a small quantity of water (about 20 ml) were admixed with the pickle. A pickle without the phosphate was also prepared.
  • the bacon prepared in accordance with the present invention had significant reductions in residual nitrite compared to alkaline phosphate bacon and nitrite and pH values were about equivalent to no-phosphate bacon.
  • examples of pickle formulations used by a commercial bacon processor were prepared to contain: 80.2% water, 10.7% salt, 6.7% sugar, 0.28% sodium erythorbate, 0.06% sodium nitrite, 1.7% phosphate-containing composition, 0.5% dextrose and .05% dextrose and .05% sodium citrate.
  • the phosphate-containing compositions were:

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Claims (10)

1. Verfahren zur Herstellung von konserviertem Speck aus Schweinebauch, dadurch gekennzeichnet, daß der Schweinebauch mit einer stabilen Konservierungslösung in Berührung gebracht wird, die ein Alkalimetallhexametaphosphat, ein Alkalimetallchlorid, eine lösliche, Stickstoff(11)-oxid bildende Substanz, ein farbverstärkendes Mittel, nämlich Ascorbinsäure, Erythorbinsäure (isoascorbinsäure) oder deren Salze und deren Gemische, und Natriumcarbonat oder Natriumhydrogencarbonat enthält, wobei der pH-Wert der Schweinebäuche nach dieser Behandlung ungefähr gleich dem neutralen pH-Wert der Schweinebäuche ist.
2. Verfahren nach Anspruch 1, dadurch gekennzeichnet, daß die Konservierungslösung Natriumhexametaphosphat, Natriumchlorid, eine lösliche, Stickstoff(11)-oxid bildende Substanz und Natriumcarbonat oder Natriumhydrogencarbonat enthält.
3. Verfahren nach Anspruch 2, dadurch gekennzeichnet, daß Natriumhydrogencarbonat eingesetzt wird.
4. Verfahren nach einem der Ansprüche 1 bis 3, dadurch gekennzeichnet, daß die Konservierungslösung außerdem Zucker enthält.
5. Verfahren nach einem der Ansprüche 1 bis 4, dadurch gekennzeichnet, daß die Konservierungslösung außerdem ein saures Alkalimetallpyrophosphat enthält.
6. Verfahren zur Herstellung einer wässrigen stabilen Konservierungslösung enthaltend ein Alkalimetallchlorid, eine lösliche Stickstoff(11)-oxid bildende Substanz, ein farbverstärkendes Mittel, wie im Anspruch 1 definiert, und ein Alkalimetallphosphat, dadurch gekennzeichnet, daß das Alkalimetallphosphat in der wässrigen Lösung vor, während oder nach der Zugabe der anderen Bestandteile durch ein trockenes Gemisch ersetzt wird, das (A) 93 bis 97% Natriumhexametaphosphat und 3 bis 7% Natriumhydrogencarbonat oder (B) 75 bis 85% Natriumhexametaphosphat, 7 bis 13% saures Natriumpyrophosphat und 7 bis 13% Natriumhydrogencarbonat enthält, wobei, bezogen auf das Gewicht der unter lit (A) und (B) genannten Komponenten, die unter lit (A) und (B) genannten Prozentangaben jeweils so gewählt werden, daß ihre Summe im wesentlichen 100% beträgt.
7. Verfahren zur Herstellung von konserviertem Speck mit geringer Nitrit-Restkonzentration, dadurch gekennzeichnet, daß Schweinebäuche mit einer wässrigen Konservierungslösung in Berührung gebracht werden, die 10 bis 20% Natriumchlorid, 0,05 bis 0,15% einer löslichen, Stickstoff(11)-oxid bildenden Substanz, ein farbverstärkendes Mittel, wie im Anspruch 1 definiert, und 2,0 bis 4,5% einer Mischung der Zusammensetzung (A) 93 bis 97% Natriumhexametaphosphat und 3 bis 7% Natriumhydrogencarbonat oder (B) 75 bis 85% Natriumhexametaphosphat, 7 bis 13% saures Natriumpyrophosphat und 7 bis 13% Natriumhydrogencarbonat, enthält, wobei die auf die Konservierungslösung bezogenen Prozentangaben auf das Gesamtgewicht der wässrigen Lösung bezogen sind und die auf das Gewicht der unter lit (A) und (B) genannten Komponenten bezogenen Prozentangaben unter lit (A) und (B) so gewählt sind, daß sie in der Summe im wesentlichen 100% ergeben.
8. Stabiler Zusatz für eine Fleischkonservierungslösung, gekennzeichnet durch einen Gehalt von 75 bis 85% Alkalimetallhexametaphosphat, 7 bis 13% eines sauren Alkalimetallpyrophosphats und 7 bis 13% eines Alkalimetallhydrogencarbonats, wobei diese Prozentangaben jeweils so gewählt werden, daß sie zusammen im wesentlichen 100% ergeben, und wobei diese Prozentangaben weiterhin auf das Gesamtgewicht aller genannten Bestandteile bezogen sind, und wobei der Zusatz bestimmungsgemäß zu einer wässrigen Lösung eines Alkalimetallchlorids, eines farbverstärkenden Mittels, wie im Anspruch 1 definiert, und einer löslichen Stickstoff(II)-oxid bildenden Substanz zur Bildung einer stabilen, wässrigen Konservierungslösung zugesetzt wird.
9. Zusatz nach Anspruch 8, dadurch gekennzeichnet, daß das Alkalimetall der Bestandteile Natrium ist.
10. Zusatz nach Anspruch 9, gekennzeichnet, durch einen Gehalt von 80% Natriumhexametaphosphat, 10% saures Natriumpyrophosphat und 10% Natriumhydrogencarbonat.
EP19800303695 1979-10-26 1980-10-20 Verfahren zum Pökeln von Fleisch, Bereitung von Pökellake und Zutat für Fleischpökellaken Expired EP0028113B1 (de)

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US8871379A 1979-10-26 1979-10-26
US88713 1979-10-26

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EP0028113A3 EP0028113A3 (en) 1982-03-10
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EP (1) EP0028113B1 (de)
JP (1) JPS5668341A (de)
AU (1) AU533958B2 (de)
CA (1) CA1170104A (de)
DE (1) DE3070464D1 (de)
IE (1) IE50742B1 (de)
NZ (1) NZ195370A (de)

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AU722758B2 (en) * 1996-06-07 2000-08-10 Wisconsin Alumni Research Foundation Method to improve the water-holding capacity, color, and organoleptic properties of beef, pork, and poultry
US6610340B1 (en) 1999-10-05 2003-08-26 Astaris, Llc Use of water-soluble phosphates to control PSE condition in muscle products
US7060309B2 (en) 2002-02-08 2006-06-13 Hormel Foods, Llc Method for vacuum treatment of meat containing sodium bicarbonate to reduce the appearance of holes in subsequently cooked meat
US7135202B2 (en) 2003-07-23 2006-11-14 Hormel Foods, Llc Method of vacuum tumbling for processing meat
US20050249848A1 (en) * 2003-11-14 2005-11-10 Danisco A/S Reduction of black bone defects in meat
US8110259B2 (en) * 2004-04-02 2012-02-07 Curwood, Inc. Packaging articles, films and methods that promote or preserve the desirable color of meat
US10622994B2 (en) 2018-06-07 2020-04-14 Vishay-Siliconix, LLC Devices and methods for driving a semiconductor switching device

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EP0028113A2 (de) 1981-05-06
JPH0134585B2 (de) 1989-07-20
AU533958B2 (en) 1983-12-22
AU6354980A (en) 1981-04-30
CA1170104A (en) 1984-07-03
IE802207L (en) 1981-04-26
DE3070464D1 (en) 1985-05-15
JPS5668341A (en) 1981-06-09
NZ195370A (en) 1982-12-07
EP0028113A3 (en) 1982-03-10
IE50742B1 (en) 1986-07-09

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